Description
Taco Stuffed Sweet Potatoes Recipe. This delightful combination of flavors and textures is a true crowd-pleaser, and it’s so easy to make! The first time I made this dish, I was looking for a way to combine my love for tacos with a healthier twist. Sweet potatoes, with their natural sweetness and vibrant color, seemed like the perfect vessel.
Ingredients
Scale
- 2 sweet potatoes
- Olive oil for rubbing
- Salt and pepper to taste
- 1 pound ground beef
- ½ white onion, chopped
- 2 garlic cloves, minced
- 14.5 oz canned fire roasted diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425°F.
- Prepare the sweet potatoes by washing, poking holes, rubbing with olive oil, and seasoning with salt and pepper.
- Cook the taco filling by heating olive oil in a pan, adding onions and garlic, then browning the ground beef and adding spices and tomatoes.
- Assemble the taco stuffed sweet potatoes by slicing them open, fluffing the insides, and filling with the taco mixture and toppings.
Notes
- Choose sweet potatoes that are similar in size for even cooking.
- Let the sweet potatoes rest after baking for better moisture retention.
- Consider marinating the ground beef for extra flavor.
- Store leftovers separately in airtight containers.
- Reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 400-450
- Sugar: 6-8 grams
- Sodium: Varies based on seasoning
- Fat: 15-20 grams
- Saturated Fat: Varies based on beef
- Unsaturated Fat: Varies based on olive oil
- Trans Fat: 0 grams
- Carbohydrates: 50-55 grams
- Fiber: 8-10 grams
- Protein: 25-30 grams
- Cholesterol: Varies based on beef